Stuffed Poblano Chiles with Avocado and Potatoes

Stuffed Poblano Chiles with Avocado and Potatoes
Photo by Jeff Kauck

Ingredients

  • 3 small cones piloncillo (Mexican raw sugar)
  • 18 garlic cloves
  • Fine sea salt
  • 1 teaspoon dried Mexican oregano
  • ½ tablespoon whole black peppercorns
  • 3 avocados
  • 2 baking potatoes
  • + 12 more ingredients
    • 1 tablespoon olive oil
    • 1 ½ cups water
    • 2 cups cider vinegar
    • 1 large yellow onion
    • 8 cloves
    • 1 teaspoon whole black peppercorns
    • 1 cup skim milk
    • 4 bay leaves
    • ¼ cup olive oil
    • 6 allspice berries
    • 6 poblano chiles
    • 3 tablespoons olive oil

1. Put the potatoes in a medium saucepan and add lightly salted water to cover. Bring to a boil over high heat. Reduce the heat to medium-low and cook until the potatoes are tender about 30 minutes. Drain and let stand until cool enough to handle. Peel the potatoes and place in a medium bowl. Mas...

View full recipe at Epicurious

Comments

Related Articles


Best Wine Deals

See More Deals





Snooth Media Network